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| United States Patent |
5,681,600
|
|
Antinone
, et al.
|
October 28, 1997
|
Stabilization of liquid nutritional products and method of making
Abstract
A method of making a stable liquid nutritional product is disclosed. The
method includes the steps of forming a protein solution, a carbohydrate
solution, and an oil blend, adding a small amount of a nutritional
ingredient containing soy polysaccharide as a source of dietary fiber to
one of these, combining appropriate quantities of these solutions, and
heat processing and microfluidizing the combined solution. The amount of
the nutritional ingredient containing soy polysaccharide as a source of
dietary fiber is preferably less than 6,500 ppm, and is most preferably
between 3,000 and 6,000 ppm of the final product.
| Inventors:
|
Antinone; Michael Joseph (Gahanna, OH);
Smith; Michelle Marie (Athens, GA);
Cipollo; Kent Lee (Westerville, OH);
Mazer; Terrence Bruce (Reynoldsburg, OH)
|
| Assignee:
|
Abbott Laboratories (Abbott Park, IL)
|
| Appl. No.:
|
573740 |
| Filed:
|
December 18, 1995 |
| Current U.S. Class: |
426/74; 426/590; 426/634; 426/656; 426/804 |
| Intern'l Class: |
A23L 001/05; A23L 001/20; A23L 001/304 |
| Field of Search: |
426/590,74,634,656,804
|
References Cited
U.S. Patent Documents
| 4533254 | Aug., 1985 | Cook et al. | 366/176.
|
| 5021245 | Jun., 1991 | Borschel et al. | 426/2.
|
| 5085883 | Feb., 1992 | Garleb et al. | 426/590.
|
| 5104674 | Apr., 1992 | Chen et al. | 426/573.
|
| 5330972 | Jul., 1994 | Cope | 426/656.
|
| 5508172 | Apr., 1996 | Wong et al. | 426/634.
|
| Foreign Patent Documents |
| 0265772A | Apr., 1988 | EP.
| |
| WO91/19692 | Dec., 1991 | WO.
| |
| WO92/19252 | Nov., 1992 | WO.
| |
| WO94/08473 | Apr., 1994 | WO.
| |
| WO 9526646A | Dec., 1995 | WO.
| |
Other References
Database WPI, Section Ch, Week 9524, Derwent Publications Ltd., London, GB:
AN 95-182029, XP002030363 & JP 07 099 930 A (Saneigen FFI KK), 18 Apr.
1995.
|
Primary Examiner: Pratt; Helen
Attorney, Agent or Firm: Drayer; Lonnie R., Brainard; Thomas D., Nickey; Donald O.
Claims
What is claimed is:
1. A method of manufacturing a stable liquid nutritional product
comprising:
(1) dispersing a protein source in water, thereby forming a protein
solution;
(2) dissolving carbohydrates in water, thereby forming a carbohydrate
solution;
(3) mixing together one or more oils, thereby formnig an oil blend;
(4) mixing an amount of a nutritional ingredient containing soy
polysaccharide which is at least 65% by weight dietary fiber into a
mixture selected from the group consisting of the protein solution, the
carbohydrate solution, and the oil blend, said amount resulting in from
3000 to 10,000 ppm said nutritional ingredient containing soy
polysaccharide in said stable liquid nutritional product;
(5) combining appropriate quantities of the protein solution, the
carbohydrate solution, and solution, and the oil blend to make a combined
solution; and
(6) heat processing and microfluidizing the combined solution.
2. The method of claim 1 further comprising adding carbohydrates to the
protein solution.
3. The method of claim 1 further comprising adding minerals to the
carbohydrate solution.
4. The method of claim 1 wherein the mixture is the oil blend.
5. The method of claim 1 further comprising adding oil-soluble vitamins to
the oil blend.
6. The method of claim 1 wherein the amount of the nutritional ingredient
containing soy polysaccharide is less that 6,500 ppm in said liquid
nutritional product.
7. The method of claim 6 wherein the amount of the nutritional ingredient
containing soy polysaccharide is between 3000 and 6,000 ppm in said liquid
nutritional product.
8. The method of claim 1 wherein the nutritional ingredient containing soy
polysaccharide has been about 65 to about 75% dry weight total dietary
fiber, about 30 about 50% dry weight neutral detergent fiber, about 1 to
about 5% dry weight soluble dietary fiber and about 5 to about 15% dry
weight cellulose.
9. A method of manufacturing a stable liquid nutritional product containing
calcium comprising:
(1) dispersing a protein source in water, thereby forming a protein
solution;
(2) dissolving carbohydrates in water, thereby forming a carbohydrate
solution;
(3) mixing together one or more oils, thereby forming an oil blend;
(4) adding a calcium-containing compound to the carbohydrate solution;
(5) mixing an amount of a nutritional ingredient containing soy
polysaccharide which is at least 65% by weight dietary fiber into a
mixture selected from the group consisting of the protein solution, the
carbohydrate solution, and the oil blend, wherein said amount resulting in
from 3,000 to 10,000 ppm of said nutritional ingredient containing soy
polysaccharide in said stable liquid nutritional product;
(6) combining appropriate quantities of the protein solution, the
carbohydrate solution, and the oil blend to make a combined solution;
(7) hearing processing and microfluidizing the combined solution; and
(8) diluting the combined solution to form a final product, the final
product having an initial calcium delivery of at least about 75% of the
calcium added in step 4.
10. The method of claim 9 further comprising adding carbohydrates to the
protein solution.
11. The method of claim 9 further comprising adding minerals to the
carbohydrate solution.
12. The method of claim 9 wherein the mixture is the oil blend.
13. The method of claim 9 wherein the amount of the nutritional ingredient
containing soy polysaccharide is more than 4,000 ppm in the final product.
14. The method of claim 13 wherein the amount of the nutritional ingredient
containing soy polysaccharide is between 6,500 and 9,500 ppm in the final
product.
15. The method of claim 9 wherein the amount of nutritional ingredient
containing soy polysaccharide is less than 6,500 ppm in the final product.
16. The method of claim 15 wherein the amount of the nutritional ingredient
containing soy polysaccharide as a source of dietary fiber is between
3,000 and 6,000 ppm in the final product.
17. The method of claim 9 wherein the final product has an initial calcium
delivery of at least about 90% of the calcium added in step 4.
18. The method of claim 9 wherein the nutritional ingredient containing soy
polysaccharide as a source of dietary fiber has about 65 to about 75% dry
weight total dietary fiber, about 30 to about 50% dry weight neutral
detergent fiber, about 1 to about 5% dry weight soluble dietary fiber and
about 5 to about 15% dry weight cellulose.
19. A liquid nutritional product comprising protein, carbohydrates and
oils, said liquid nutritional product made by a process comprising:
(1) preparing a protein solution, a carbohydrate solution and an oil blend;
(2) adding a nutritional ingredient containing soy polysaccharide which is
at least 65% by weight dietary fiber to the protein solution, the
carbohydrate solution, the oil blend, or mixtures thereof; and
(3) combining appropriate quantities of the protein solution, the
carbohydrate solution and the oil blend to make a combined solution; the
improvement characterized in that the combined solution is subjected to
microfluidization.
20. The liquid nutritional of claim 19 further characterized in that said
nutritional ingredient containing soy polysaccharide is present in the
combined solution at a level of 3,000 to 10,000 ppm.
Description
BACKGROUND OF THE INVENTION
This invention relates generally to liquid nutritional products, and more
particularly, to a method of making a liquid nutritional product using
microfluidization.
Liquid nutritional products typically contain protein, fats, carbohydrates,
minerals, vitamins and water. Examples of proteins that can be used in
liquid nutritional products include, but are not limited to, caseinates,
whey proteins, and soy proteins. Fats which could be used include, but are
not limited to, corn oil, canola oil, soybean oil, high oleic safflower
oil and marine oil. Carbohydrates include, but are not limited to,
sucrose, fructose, corn syrup, and maltodextrin.
Additional components may be added depending upon the desired physiological
effect of the nutritional product. Nutritional requirements may
necessitate the addition of dietary fiber, as shown in U.S. Pat. No.
5,085,883, Garleb et al. Dietary fiber is understood to be all of the
components of a food that are not broken down by enzymes in the human
digestive tract to produce small molecular compounds which are then
absorbed into the bloodstream. These components are mostly celluloses,
hemicelluloses, pectin, gums, mucilages, lignin and lignin material
varying in different plants according to type and age. These fibers differ
significantly in their chemical composition and physical structure and
consequently their physiological function.
One type of dietary fiber which has been used in liquid nutritional
products is soy polysaccharide. For example, in U.S. Pat. No. 5,021,245,
Borschel et al., soy polysaccharide was included in an infant formula for
the treatment of colic. The amount of soy polysaccharide added to the
infant formula was in the range of 0.3 to 1.4% by weight.
Some components of liquid nutritional products are difficult to maintain in
solution. Examples of such components include, but are not limited to,
calcium, phosphorus, and cocoa. Although the literature does not contain
much discussion of it, the existence of the problem can be inferred from
the search for more soluble calcium compounds such as described in
WO9119692, WO9219251, WO9408473.
Over time, some-components in liquid nutritional products may come out of
solution or degrade, thereby reducing the amount of that component
available in the product. In order to ensure that the liquid nutritional
product maintains the required amount of each component, the product must
be overfortified with the component. This overfortification, while
necessary to meet label claims, adds to the cost of producing the liquid
nutritional product.
Typically, stabilizers are added to the product to help maintain these
components in solution. Examples of stabilizers which could be used
include, but are not limited to, xanthan gum, and iota and kappa
carrageenan.
The use of carrageenan in nutritional products presents a number of
difficulties. The use of carrageenan in nutritional products is more
highly regulated internationally than it is in the United States.
Currently, the European Community does not permit the use of carrageenan
in infant formulas. The United Kingdom allows the use of carrageenan in
nutritional products, but has classified it as a Group B (provisional
acceptance) substance. In addition, because of a perceived association
between carrageenan and inflammatory bowel disease (IBD), Germany requires
that all products containing carrageenan have a warning label which
states: "Contains Carrageenan: not suitable for patients with inflammatory
bowel disease."
Therefore, it would be desirable to provide an alternative to the use of
carrageenan as a stabilizer in liquid nutritional products.
This, together with other objects and advantages of the invention, will
become more readily apparent to those skilled in the art when the
following general statements and descriptions are read in the light of the
appended drawings.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a schematic of a prior art process for manufacturing a liquid
nutritional product.
FIG. 2 is a schematic of a preferred process for manufacturing a liquid
nutritional product.
FIG. 3 is a fragmentary cross-sectional view of the interaction chamber of
a microfluidizer.
FIG. 4 is a chart showing a comparison of the effects of microfluidization
and traditional homogenization on initial calcium delivery at different
levels of a nutritional ingredient containing soy polysaccharide as a
source of dietary fiber.
FIG. 5 is a chart showing a comparison of the effects of microfluidization
and traditional homogenization on initial viscosity at different levels of
a nutritional ingredient containing soy polysaccharide as a source of
dietary fiber.
FIG. 6 is a chart showing a comparison of the effects of microfluidization
and traditional homogenization on 1 month calcium delivery at different
levels of a nutritional ingredient containing soy polysaccharide as a
source of dietary fiber.
FIG. 7 is a chart showing a comparison of the effects of microfluidization
and traditional homogenization on 2 month calcium delivery at different
levels of a nutritional ingredient containing soy polysaccharide as a
source of dietary fiber.
FIG. 8 is a chart showing a comparison of the effects of microfluidization
and traditional homogenization on 3 month calcium delivery at different
levels of a nutritional ingredient containing soy polysaccharide as a
source of dietary fiber.
FIG. 9 is a chart showing initial calcium delivery for microfluidization at
various pressures and 4000 ppm of a nutritional ingredient containing soy
polysaccharide as a source of dietary fiber.
FIG. 10 is a chart showing initial viscosity for microfluidization at
various pressures and 4000 ppm of a nutritional ingredient containing soy
polysaccharide as a source of dietary fiber.
FIG. 11 is a chart showing a comparison of initial, 1 month, 2 month, and 3
month calcium delivery for microfluidization at different levels of a
nutritional ingredient containing soy polysaccharide as a source of
dietary fiber.
FIG. 12 is a chart showing a comparison of initial, 1 month, 2 month, and 3
month calcium delivery for traditional homogenization at different levels
of a nutritional ingredient containing soy polysaccharide as a source of
dietary fiber.
FIG. 13 is a chart showing a comparison of initial and 3 month calcium
delivery for microfluidization at different levels of xanthan gum.
FIG. 14 is a chart showing a comparison of initial and 3 month calcium
delivery for traditional homogenization at different levels of xanthan
gum.
FIG. 15 is a chart showing a comparison of initial viscosity for
microfluidization and traditional homogenization at different levels of
xanthan gum.
FIG. 16 is a chart showing a comparison of initial and 3 month calcium
delivery for microfluidization at different levels of gum arabic.
FIG. 17 is a chart showing a comparison of initial and 3 month calcium
delivery for traditional homogenization at different levels of gum arabic.
FIG. 18 is a chart showing a comparison of initial viscosity for
microfluidization and traditional homogenization at different levels of
gum arabic.
FIG. 19 is a chart showing a comparison of initial and 3 month calcium
delivery for microfluidization at different levels of oat fiber.
FIG. 20 is a chart showing a comparison of initial and 3 month calcium
delivery for traditional homogenization at different levels of oat fiber.
FIG. 21 is a chart showing a comparison of initial viscosity for
microfluidization and traditional homogenization at different levels of
oat fiber.
DESCRIPTION OF THE INVENTION
A method of manufacturing a stable liquid nutritional product is disclosed.
The method comprises dispersing a protein source in water, thereby forming
a protein solution, dissolving carbohydrates in water, thereby forming a
carbohydrate solution, mixing together one or more oils, thereby forming
an oil blend, mixing a small amount of a nutritional ingredient containing
soy polysaccharide as a source of dietary fiber into a mixture selected
from the group consisting of the protein solution, the carbohydrate
solution, and the oil blend, combining appropriate quantities of the
protein solution, the carbohydrate solution, and the oil blend to make a
combined solution, and heat processing and microfluidizing the combined
solution.
The term "a small amount" of a nutritional ingredient containing soy
polysaccharide as a source of dietary fiber, as used here and in the
claims, means an amount less than 10,000 ppm of a nutritional ingredient
containing soy polysaccharide in the combined solution.
Carbohydrates may be added to the protein solution. Minerals are preferably
added to the carbohydrate solution. The nutritional ingredient containing
soy polysaccharide as a source of dietary fiber is preferably added to the
oil blend, and oil-soluble vitamins are also preferably added to the oil
blend. The combined solution can be diluted to form a final product. The
amount of a nutritional ingredient containing soy polysaccharide as a
source of dietary fiber is preferably less than 6,500 ppm, and is most
preferably between 3,000 and 6,000 ppm in the final product.
A method of manufacturing a stable liquid nutritional product containing
calcium is also disclosed. The method comprises dispersing a protein
source in water, thereby forming a protein solution, dissolving
carbohydrates in water, thereby forming a carbohydrate solution, mixing
together one or more oils, thereby forming an oil blend, adding a
calcium-containing compound to the carbohydrate solution, mixing a small
amount of a nutritional ingredient containing soy polysaccharide as a
source of dietary fiber into a mixture selected from the group consisting
of the protein solution, the carbohydrate solution, and the oil blend,
combining appropriate quantities of the protein solution, the carbohydrate
solution, and the oil blend, to make a combined solution, heat processing
and homogenizing the combined solution, and diluting the combined solution
to form a final product, the final product having an initial calcium
delivery of at least about 75% of the calcium added, and preferably at
least about 90%. The homogenization can either be traditional
homogenization or microfluidization.
Studies were performed using a base formulation. The base formulation is
shown in Table 1. The ingredient quantities provided in Table 1 produce
1000 lb. batches. The batches used in the studies were 50 lb. batches. One
skilled in the art would be able to determine the appropriate amounts of
each ingredient to produce 50 lb. batches.
TABLE 1
______________________________________
AMOUNT PER
INGREDIENT 1000 LB PRODUCT
______________________________________
Water 768.451 lb*
Corn Syrup 64.000 lb
Maltodextrin 48.418 lb
Sugar (Sucrose) 38.000 lb
Corn Oil 34.150 lb
Sodium Caseinate 27.921 lb
Soy Protein Isolate 6.284 lb
Calcium Caseinate 4.245 lb
Potassium Citrate 2.045 lb
Magnesium Chloride 1.672 lb
Soy Lecithin 1.450 lb
Calcium Phosphate Tribasic
1.370 lb
Sodium Citrate 1.176 lb
Natural and Artificial Flavor
1.083 lb
Potassium Chloride 0.880 lb
Ascorbic Acid 127.500 gm
Choline Chloride 163.040 gm
Potassium Hydroxide - 45%
89.250 gm
Ultratrace Mineral/Trace Mineral Premix
68.258 gm
Zinc Sulfate, Monohydrate
15.545 gm
Ferrous Sulfate, Monohydrate
13.449 gm
Manganese Sulfate, Monohydrate
3.692 gm
Cupric Sulfate, Pentahydrate
1.991 gm
Sodium Molybdate, Dihydrate
0.101 gm
Chromium Chloride, Hexahydrate
0.098 gm
Sodium Selenite, Anhydrous
0.036 gm
Maltodextrin + Citric Acid (carrier)
33.346 gm
Water Soluble Vitamin Premix
32.970 gm
Niacinamide 12.371 gm
d-Calcium Pantothenate
8.000 gm
Thiamine Hydrochloride
2.043 gm
Pyridoxine Hydrochloride
1.966 gm
Riboflavin 1.596 gm
Cyanocobalamin 0.006 gm
Biotin 0.241 gm
Folic Acid 0.277 gm
Maltodextrin (carrier)
6.470 gm
Oil Soluble Vitamin Premix
16.900 gm
Alpha-Tocopherol Vitamin E Acetate
12.419 gm
Coconut Oil 3.425 gm
Vitamin A Palmitate 1.030 gm
Vitamin K Phylloquinone
0.023 gm
Vitamin D3 0.003 gm
Potassium Iodide 0.044 gm
Stabilizer **
______________________________________
*The amount of water may vary slightly from batch to batch.
**The amount and type of stabilizer varied.
A carrageenan control was produced which contained 500 ppm carrageenan as a
stabilizer and no nutritional ingredient containing soy polysaccharide.
Other batches were produced which contained no carrageenan; instead, a
nutritional ingredient containing soy polysaccharide as a stablizer was
added in amounts ranging from 1,000 to 20,000 ppm. Finally, one batch was
prepared as a no-stabilizer control which did not contain either
carrageenan or a nutritional ingredient containing soy polysaccharide as a
stabilizer.
The batches were produced according to the following procedure. The initial
preparation steps for all of the batches were the same.
A protein solution is prepared by heating water in a tank to a temperature
in the range of 140.degree. to 160.degree. F. Sodium caseinate is added to
the water, and the mixture is agitated until the sodium caseinate is
dispersed. When the protein is dispersed, corn syrup is added with
agitation. The slurry is then maintained at a temperature in the range of
140.degree. to 160.degree. F with minimal agitation.
An oil blend is prepared by heating corn oil to 140.degree. to 160.degree.
F. The lecithin and the oil soluble vitamin premix, which contains
Vitamins A, D, E, and K, are added to the oil blend with agitation. The
soy protein isolate and calcium caseinate are then added with agitation.
The stabilizer is added with agitation. Carrageenan (500 ppm) was the
stabilizer for the carrageenan control, while a nutritional ingredient
containing soy polysaccharide was used for the other batches. The
no-stabilizer control had no stabilizer at all. The temperature of the oil
blend is maintained in the range of 140.degree. to 160.degree. F.
The particular nutritional ingredient containing soy polysaccharide as a
source of dietary fiber used in the testing is Fibrim 300.RTM. from
Protein Technologies International (St. Louis, Mo.). Fibrim 300.RTM.
contains approximately 65-80% dietary fiber: As used here and in the
claims, total dietary fiber is understood to be the sum of the soluble and
insoluble dietary fiber determined using Association of Official
Analytical Chemists (AOAC) method 991.43. The nutrient composition of
Fibrim 300.RTM. as provided by the manufacturer is shown in Table 2.
TABLE 2
______________________________________
Approximate Composition of FIBRIM 300 .RTM.
FIBRIM
300 .RTM.
Nutrient per 100 g
______________________________________
Protein 11.6 g
Fat 1.0 g
Carbohydrate 71.0 g
Ash 6.5 g
Moisture 6.5 g
Calcium 440 mg
Phosphorus 330 mg
Magnesium 220 mg
Sodium 250 mg
Potassium 870 mg
Chloride 170 mg
Iron 12.0 mg
Zinc 2.2 mg
Copper 0.26 mg
Thiamin 0.09 mg
Riboflavin 0.22 mg
Pyridoxine 0.008 mg
Niacin 0.093 mg
Folic Acid 5.47 mcg
Pantothenic Acid
0.017 mg
Biotin 0.054 mg
Choline 85 mg
Inositol 121 mg
Dietary Fiber 78.2 g
______________________________________
Furthermore, the fiber composition Fibrim, 300.RTM. has been analyzed by
several investigators with the results of some of these analyses presented
in Table 3. The varying percentages of the constituents are largely due to
variation of the analytical methods and may also reflect possible batch to
batch variation in the composition of the product over time.
TABLE 3
______________________________________
Composition of Soy Polysaccharide
FIBRIM 300 .RTM. by Various Investigators
STUDY
#1 #2 #3 #4 #5
Constituent Percent Dry Weight
______________________________________
Total Dietary Fiber
70.7 78.2 76.9 65.6 75.0
Neutral Detergent Fiber
30.4 NA NA 49.5 40.0
Acid Detergent Fiber
13.7 NA NA NA NA
Lignin 5.2 2.6 NA 0.5 0.5
Soluble Dietary Fiber
NA 4.8 3.8 1.3 NA
Cellulose 8.5 NA NA 14.3 10.0
______________________________________
Sources of Data:
#1-Independent analyses conducted in the lab of George Fahey, PhD,
Department of Animal Sciences, University of Illinois. Analysis by methods
of Goering, HK and Van Soest, PJ, "Forage Fiber Analyses Apparatus,
Reagents, Procedures, and Some Applications", USDA-ARS Handbook No. 379,
ARS, USDA Washington, 1970, Prosky, L. Asp. N-G Furda, I, et al,
"Determination of Total Dietary Fiber in Foods and Food Products:
Collaborative Study", J. Assoc. Off. Anal. Chem., 1985, and Li, BW and
Andrews, KW, "Simplified Method for Determination of Total Dietary Fiber
in Foods", J. Assoc. Off. Anal. Chem., 1988.
#2-Shinnick, FL, Hess, RL, Fischer, MH and Marlett, JA, "Apparent Nutrient
Absorption and Upper Gastrointestinal Transit with Fiber-Containing
Enteral Feedings", Am. J. Clin. Nutr., 1989. Analysis by modification of
Theander method, see Shinnick, FI, Longacre, MJ, Ink, SL, and Marlett, JA,
"Oat Fiber: Composition vs. Physiological Function", J. Nutr., 1988.
#3-Steinke, FH, "Composition and Nutritional Value of Fibrim.RTM. Soy Fiber
(Soy Polysaccharide)", The Role of Dietary Fiber in Enteral Nutrition,
Abbott Int'l. Ltd., Abbott Park, Ill, 1988. Analysis by method of Prosky,
L., Asp, N-G, Furda, I, et al, "Determination of Total Dietary Fiber in
Foods and Food Products: Collaborative Study," J. Assoc. Off. Anal. Chem.,
1985.
#4-Steinke, FH, "Composition and Nutritional Value of Fibrim.RTM. Soy Fiber
(Soy Polysaccharide)", The Role of Dietary Fiber in Enteral Nutrition,
Abbott Int'l, Ltd., Abbott Park, Ill., 1988. Analysis by method of
Southgate, DAT, "The Measurement of Unavailable Carbohydrates: Structural
Polysaccharides", Determination of Food Carbohydrates, Applied Science
Publications Ltd, London, 1976.
#5-Taper, Milam, RS, McCallister, MJ et al, "Mineral Retention in Young Men
Consuming Soy-Fiber-Augmented Liquid-Formula Diets", Am. J. Clin. Nutr.,
1988. Neutral detergent fiber analysis by the method of Van Soest, PJ and
McQueen, KW, "The Chemistry and Estimation of Fiber", Proc. Nutr. Soc.,
1973. Total dietary fiber analyzed by the method of Southgate, DAT,
"Determination of Carbohydrates in Foods", J. Sci. Food Agric., 1969.
A carbohydrate solution is prepared by heating water in a tank to a
temperature in the range of 140.degree. to 160.degree. F. The ultra trace
mineral/trace mineral premix is added to the water and the mixture is
agitated. The potassium citrate, sodium citrate, potassium chloride,
magnesium chloride, potassium iodide, maltodextrin, sucrose, and calcium
phosphate tribasic are added to the carbohydrate solution, preferably in
that order, with agitation. The slurry is maintained with agitation at
140.degree. to 160.degree. F.
In FIGS. 1 and 2, the protein solution, the carbohydrate solution, and the
oil blend are combined in the appropriate ratios in the oil blend tank 10
with agitation. The protein solution is added first, followed by the oil
blend. The resultant mixture is agitated for a minimum of 5 minutes before
the carbohydrate solution is added. The combined solution is maintained at
a temperature in the range of 120.degree. to 140.degree. F. The pH of each
batch is adjusted to be in the range of 6.5 to 6.8 by adding a sufficient
amount of potassium hydroxide to the blend if necessary.
The batch is then heat treated and homogenized. It is preferably subjected
to Ultra High Temperature (UHT) pasteurization according to the following
procedure. The batch is preheated in a heat exchanger 12 to a temperature
in the range of 140.degree. to 170.degree. F. and then deaerated in a
deaerator 13 at 10-15 inches Hg. The batch is then emulsified in an
emulsifier 15 at 900 to 1,100 psig. The batch is heated in a first heat
exchanger 16 to a temperature in the range of 210.degree. to 230.degree.
F. The batch is then heated in a second heat exchanger 17 to a temperature
in the range of about 293.degree. to 297.degree. F. and held in a hold
tube 18 for about five seconds. The batch is cooled in a third heat
exchanger 19 to a temperature in the range of about 160.degree. to
175.degree. F.
While the batch was subjected to UHT pasteurization, it is believed other
pasteurization methods, such as High Temperature Short Time (HTST), would
also work.
At this point, the treatment of the batches differed. Some batches were
subjected to traditional homogenization. Traditional homogenization
utilizes, for example, a Gaulin-type homogenizer. Typically, a Gaulin-type
homogenizer operates at pressures of 1,000 to 4,000 psig. for the first
stage, and 400 to 600 psig. for the second stage. In this case, the
traditionally homogenized batches are homogenized in two-stage homogenizer
20 (model M3 by APV Crepaco, Inc., Tonawanda, N.Y.) at 3,900 to 4,100
psig. in the first stage, and 400 to 600 psig. in the second stage. The
traditionally homogenized batches are held in a hold tube 21 at a
temperature of 165.degree. to 175.degree. F. for 16 seconds. The batch is
then cooled in a heat exchanger 22 to a temperature in the range of
34.degree. to 44.degree. F.
As shown in FIG. 2, instead of traditional homogenization, some batches
were microfluidized in a microfluidizer 30 (model M-210B-EH Microfluidizer
from Microfluidics International Co., Newton, Mass.) at pressures ranging
from 6,000 to 15,000 psig. The batch is then cooled in a heat exchanger 23
to a temperature in the range of 34.degree. to 44.degree. F.
Microfluidization is an alternative to traditional homogenization which
utilizes the collision of two product streams at high pressures to produce
a much more uniform particle size distribution (according to Microfluidics
International Co.) and smaller average particle diameter (about 156 nm for
the blend containing 4000 ppm of the nutritional ingredient containing soy
polysaccharide, as compared with 218 nm for the traditionally homogenized
batches also containing 4000 ppm of the nutritional ingredient containing
soy polysaccharide, and 442 nm for the traditionally homogenized control
containing carrageenan). The process and equipment used in
microfluidization are described in detail in U.S. Pat. No. 4,533,254,
Cook, et al., which is incorporated herein by reference for the purpose of
teaching the microfluidization processes and equipment that may be used in
the practice of the present invention. FIG. 3 shows a fragmentary
cross-section of the interaction chamber of a microfluidizer 30 as
described in U.S. Pat. No. 4,533,254. The liquid is introduced under
pressure from a central passage 40 into outer channels 42 and 44. The
fluid flows from channels 42 and 44 into nozzles 46 and 48. The sheets of
liquid ejected from the nozzles 46 and 48 interact along an interaction
front 50. The emulsion product of the interaction is directed into the
relatively low pressure zones of turbulence in central groove 52 and in
that portion of slotted groove 54 adjacent interaction front 50. The fluid
then flows out slotted groove 54 into a discharge channel 56.
The remaining ingredients were then added, including water soluble vitamins
and flavors in the form of solutions. The resulting batch was diluted to
the specified total solids range of the product with the correct amount of
water. The pH level of the product was adjusted to the appropriate level
(6.45-6.75) with potassium hydroxide, if necessary. Cans were then filled
with the product, seamed with an automatic seamer, and sterilized in a
retort. However, it is understood that the product could be packaged into
any suitable container and sterilized by any suitable procedure in the
practice of the present invention.
FIG. 4 shows a comparison of the effect of microfluidization and
traditional homogenization on initial calcium delivery. Initial calcium
delivery, as used here and in the claims, means calcium delivery as tested
10 to 14 days after production of the product. Calcium delivery is tested
in the following manner. A supply container is connected to a pump, and a
tube with a 0.074 inch inside diameter and a length of about 45 inches is
also connected to the pump. The supply container is placed so that its
outlet is 36 inches above the height of the end of the tube. The tube is
arranged so that a portion of it is 12 inches above the height of the end
of the tube. No part of the tube should be lower than the height of the
end of the tube. There is a clamp on the tube to restrict flow. A
collection container is placed at the end of the tube.
The product is shaken and poured into the supply container. The pump is set
at 30 cc/hr for 8 oz. samples, or 50 cc/hr for samples larger than 8 oz.
The clamp is opened, and the pump turned on. All of the product is fed
through the system and collected in the collection container. The
collected product is stirred to disperse any sediment material evenly. A
sample is then analyzed for calcium. Calcium delivery as a percentage of
fortification is calculated as follows: (amount of calcium in sample/total
theoretical calcium in the batch).times.100. Calcium delivery was reported
as fortification delivery because the calcium content was not adjusted to
account for the calcium present in the Fibrim 300.RTM. (an average of
approximately 7 mg calcium/g soy polysaccharide as tested by Ross
Laboratories). Therefore, each batch had a slightly different
fortification rate.
In FIG. 4, the first point on each curve represents the no-stabilizer
control, which did not contain either the nutritional ingredient
containing soy polysaccharide or carrageenan. The results show that
increasing the amount of the nutritional ingredient containing soy
polysaccharide up to about 8,000 ppm generally increases calcium delivery
for the traditionally homogenized batch. Calcium delivery then leveled
off.
A similar increase and leveling off appears for the microfluidized batch.
However, the microfluidized batch has a higher calcium delivery than the
traditionally homogenized batch. In addition, the leveling off occurs at a
lower level of the nutritional ingredient containing soy polysaccharide as
a source of dietary fiber, about 5,000 ppm, than for the traditionally
homogenized batch.
The carrageenan control, which contained 500 ppm carrageenan and which was
traditionally homogenized, had an initial calcium delivery of about 82%.
As shown in the graph, the microfluidized batch exceeded the initial
calcium delivery of the carrageenan control above 2,000 ppm of the
nutritional ingredient containing soy polysaccharide. The traditionally
homogenized batch exceeded the initial calcium delivery of the carrageenan
control above 4,000 ppm.
FIG. 5 shows the effect of the amount of the nutritional ingredient
containing soy polysaccharide on initial viscosity for both traditionally
homogenized and microfluidized batches. Initial viscosity was tested about
4 days after production of the product. Again, the first point on each
curve represents the no-stabilizer control, which did not contain either
the nutritional ingredient containing soy polysaccharide or carrageenan.
The viscosity of both the traditionally homogenized batch and the
microfluidized batch increased slowly as the amount era nutritional
ingredient containing soy polysaccharide increased to 9,500 ppm. The
viscosity increased rapidly above 9,500 ppm of the nutritional ingredient
containing soy polysaccharide for both batches, but much more rapidly for
the microfluidized batch. A viscosity of less than about 100 cP is
preferred for ease of processing, although higher viscosities may be
acceptable.
FIG. 6 shows the calcium delivery for the microfluidized and traditionally
homogenized batches after 1 month. The first point on each curve
represents the no-stabilizer control, which did not contain either the
nutritional ingredient containing soy polysaccharide or carrageenan. The
calcium delivery of the carrageenan control after 1 month is about 79%.
The calcium delivery of the microfluidized batch exceeds this value above
about 2,000 ppm of the nutritional ingredient containing soy
polysaccharide, while the traditionally homogenized batch requires about
6,500 ppm.
FIG. 7 shows the calcium delivery after 2 months. The first point on each
curve represents the no-stabilizer control, which did not contain either
the nutritional ingredient containing soy polysaccharide or carrageenan.
The calcium delivery of the carrageenan control is about 74% after 2
months. It takes over 3,000 ppm of the nutritional ingredient containing
soy polysaccharide for the microfluidized batch to exceed the calcium
delivery of the carrageenan control, and about 6,500 ppm for the
traditionally homogenized batch.
FIG. 8 shows the 3 month calcium delivery. The first point on each curve
represents the no-stabilizer control which did not contain either the
nutritional ingredient containing soy polysaccharide or carrageenan. The
calcium delivery for the carrageenan control after 3 months is about 71%.
For the microfluidized batch to exceed this calcium delivery, about 2,500
ppm of the nutritional ingredient containing soy polysaccharide is
required. The traditionally homogenized batch requires about 7,000 ppm of
the nutritional ingredient containing soy polysaccharide.
FIGS. 9 and 10 show the effect of increasing the pressure of the
microfluidization on initial calcium delivery and initial viscosity of a
batch containing 4,000 ppm of the nutritional ingredient containing soy
polysaccharide as a source of dietary fiber. Both initial calcium delivery
and initial viscosity increase with increasing pressure.
FIG. 11 compares the initial, 1 month, 2 month, and 3 month calcium
delivery data for microfluidized batches. The first point on each curve
represents the no-stabilizer control which did not contain either the
nutritional ingredient containing soy polysaccharide or carrageenan.
Calcium delivery generally increases with the amount of the nutritional
ingredient containing soy polysaccharide up to about 6,500 ppm where it
begins to level off. The initial calcium delivery is higher than at 1, 2,
or 3 months. The 2 and 3 month calcium deliveries are comparable.
FIG. 12 shows a similar comparison for the traditionally homogenized
batches. Again, the calcium delivery increases with the amount of the
nutritional ingredient containing soy polysaccharide up to about 9,500 ppm
where it begins to level off. The initial calcium delivery is higher than
at 1, 2, or 3 months. Most of the loss in calcium delivery occurs between
the initial testing and the testing at 1 month. The 2 and 3 month calcium
deliveries are comparable.
Flavor testing was conducted by specially trained flavor testers on samples
that were approximately one month old. Flavor intensity was rated on a 3
point scale using half step increments, where 1=slight, 2=moderate, and
3=strong. Typical soy polysaccharide flavor ("pasty, starchy, gluey") was
not noticeable until the level of the nutritional ingredient containing
soy polysaccharide was 6,500 ppm or above. Samples containing 1,000 to
5,000 ppm of the nutritional ingredient containing soy polysaccharide were
not described as having a typical soy polysaccharide flavor, although they
did possess a "cardboard-like" flavor with an intensity of 0.5 to 1.
Samples containing at least 6,500 ppm of the nutritional ingredient
containing soy polysaccharide were characterized as "pasty, starchy,
gluey", with an intensity of 1 to 2 and "gritty/particulate" with an
intensity of 1.5 to 2.
The color of the blends was also evaluated. Agtron.RTM. color scores are
measured on a 100 point scale. The lower the number, the darker the color.
The average Agtron.RTM. color score for the microfluidized blends was 35,
as compared to 43 for the control blends. Tests on other formulations have
shown an average decrease of 4 to 10 units for microfluidized blends over
traditionally homogenized control blends. While this color difference does
not affect the performance of the product, it may not be desirable in some
products.
Similar experiments were conducted using other dietary fibers and
stabilizers. FIGS. 13 and 14 show the initial and 3 month calcium delivery
for microfluidized and traditionally homogenized batches containing
xanthan gum. FIG. 15 shows the initial viscosity for the microfluidized
and traditionally homogenized batches containing xanthan gum. The xanthan
gum was unable to provide acceptable calcium delivery at low enough
viscosity. In FIGS. 13, 14, and 15, the batches which do not contain any
xanthan gum are the carrageenan controls.
FIGS. 16, 17, and 18 show similar data for batches containing gum arabic as
the stabilizer. The gum arabic was also unable to provide acceptable
calcium delivery at a viscosity similar to the carrageenan control. In
FIGS. 16, 17, and 18, the batches which do not contain any gum arabic are
the carrageenan controls.
FIGS. 19, 20, and 21 show similar data for batches containing oat fiber as
the stabilizer. The batches which do not contain any oat fiber are the
carrageenan controls. The microfluidized and traditionally homogenized
batches show increasing calcuim recovery with increasing levels of oat
fiber. While the initial viscosity of both the microfluidized and the
traditionally homogenized batches increase with increasing amounts of oat
fiber, they do not become unacceptably high. At levels above 2500 ppm oat
fiber, the microfluidized batches containing oat fiber did yield
acceptable calcium delivery compared to the microfluidized carrageenan
control. However, in order to achieve calcium delivery results comparable
to the traditionally homogenized carrageenan control (which is shown in
FIG. 4), 8000 ppm oat fiber would be needed. In order to achieve calcium
delivery results comparable to the microfluidized batch containing 4000
ppm of the nutritional ingredient containing soy polysaccharide initially
and at 3 months, about 20,000 ppm oat fiber is needed. However, these high
levels of oat fiber were accompanied by an objectionable taste. (In FIG.
20 the initial calcium delivery for 15,000 and 20,000 ppm oat fiber was
not measured due to difficulties encountered in pumping the samples.)
The use of a nutritional ingredient containing soy polysaccharide as a
source of dietary fiber as a stabilizer in the method of the present
invention allows a decrease in the amount of calcium overfortification
required and eliminates the need for carrageenan in the product.
While the method of making the liquid nutritional product described herein
constitutes a preferred embodiment of this invention, it is to be
understood that the invention is not limited to this precise form of
apparatus or method and that changes may be made therein without departing
from the scope of the invention which is defined in the appended claims.
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